These Toffee-Nut Chocolate Chip Cookies are filled with shards of melted toffee and toasted pecans. What more could you ask for?!
Life Update…
Happy October friends!! I can’t believe how quickly this month is going by… already… I seriously feel like it was just July like 2 days ago and now here we are in the middle of fall baking.. Crazy!
I feel like I’ve been a little MIA recently, so I felt like it was a good idea to do a little life update. 🙂 Last week was suuuuuper busy with work things and being in the test kitchen. For those of you who don’t know, I work for the best company in the world.. eMeals. I’m a registered dietitian and food writer there, so I spend a lot of my time developing recipes, testing recipes, and analyzing recipes for their nutrition. Needless to say I spend a lot of time working on recipes.. lol. We also spent a lot of time with family which is always a lift in spirits and the best form of relaxation.
We also have a house update!! Our cabinets were delivered and installed yesterday and they look amazing. It’s starting to feel real! We also set a closing date yesterday of December 28th. I’m sad that we won’t be able to get in the house before Christmas, but honestly I think it’ll be a little bit less stressful if we wait until after Christmas. I’m planning on doing a little empty house tour on the blog here in a little while. I’ll definitely need some help with organizing things and planning out some of our rooms, so be sure to follow me over on instagram (@sarahsdayoff), so you can help me pick out rugs, light fixtures, etc.
We had a great weekend (despite the tragic Alabama loss to Texas A&M). Did you watch the game?! Noah and I were on the edge of our seats all night just hoping they would pull out the win, but unfortunately that didn’t happen 🙁 Oh well, hopefully this weekend will be better! I hope you all had a great week last week and a great weekend, but let’s go ahead and get into the good stuff… Toffee-Nut Chocolate Chip Cookies.
Toffee-Nut Chocolate Chip Cookies
Everyone loves a good cookie, and they just so happen to be one of my favorite desserts. The possibilities are endless when it comes to flavor variations, so you can get creative and make each recipe your own with a few tweaks.
Which brings me to my next question… have you ever had a Heath bar?? You know, the candy bar that is basically toffee wrapped in delicious milk chocolate. It’s one of my all-time favorites (I was never a huge Snickers fan), which is exactly how I came up with these Toffee-Nut Cookies.
I’m known for loading up my classic chocolate chip cookies with tonnnns of pecans. There’s simply just no better combination than those two (if you haven’t tried it, just trust me). So, I thought… what could make these cookies even better?? Toffee. That’s what. There’s just something about the butterscotch flavors that come from toffee that reminds me of a cozy fall night. Filled with dark chocolate chunks, these cookies are the perfect recipe to add to your baking list.
I love baking cookies because they take no time at all, you can enjoy the cookie dough while you bake (just being honest here), and the results are sure to put a smile on everyone’s face. I can’t get enough of them!
Ingredients for Toffee-Nut Chocolate Chip Cookies
Be sure to grab these ingredients next time you head to the store!
- All-purpose flour
- Baking soda
- Kosher salt
- Unsalted butter
- Brown sugar
- Granulated sugar
- Large eggs
- Pure vanilla extract
- Semi-sweet chocolate chunks
- Pecans
- Toffee bits
Tips for Making Toffee-Nut Cookies
I’ve made A LOT of cookies in my lifetime, (see all of my cookie recipes here) so here are some of my best tips to make sure you end up with perfect cookies 🙂
- Vanilla – I call for 1 Tbsp in this recipe, but honestly, if you’re a big vanilla person like me, don’t be afraid to add a little bit more (just don’t go too crazy!). Extra bonus points for using vanilla bean paste 🙂
- Do Not Overmix!!! No one wants their cookies to have the texture of hockey pucks… which is exactly what happens when we get a little too excited with our mixers after adding the dry ingredients to the wet ingredients. What happens is the gluten in the flour will begin to develop, creating a tougher dough, and a tougher cookie. The key here is to mix until the dry ingredients are just combined.
- Pecans – For added flavor, I like to toast my pecans before adding them to the dough. Anytime you toast a nut, it brings out the flavor and just makes whatever you’re adding them to that much more delicious.
- Use a Cookie Scoop – Definitely an optional thing, but if you want uniform cookies, well then a cookie scoop is your answer.
- Bake Time – Bake them until they’re JUST golden brown on the edges. They’ll continue to cook up on the pan, and the golden brown edges are the best indicator that they’re perfectly done!
That’s all from me for now friends, I hope you all enjoy this recipe as much as I do! Happy baking, and if you make these don’t forget to tag me on socials @sarahsdayoff so I can see your delicious cookies!
Love, Sarah
Toffee-Nut Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup unsalted butter at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 Tbsp pure vanilla extract
- 1 cup semi-sweet chocolate chunks or use semi-sweet chocolate chips
- 1 cup chopped pecans
- 3/4 cup toffee bits
Instructions
- Line 2 large baking sheets with parchment paper. Add flour, baking soda, and salt to a large bowl; set aside.
- In a stand mixer fitted with the paddle attachment beat butter and sugars on high speed 2 to 3 minutes or until light and fluffy.
- Add eggs and yolk, one at a time, beating well after each addition. Beat in vanilla until well-incorporated, scraping the bowl as needed.
- Slowly add the flour mixture to the stand mixer, making sure not to over mix. Add in the chocolate chips, pecans, and toffee bits, and pulse on low speed until incorporated. Chill dough in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F. Scoop cookies using a 2 Tbsp scoop (or whatever size you'd like) onto prepared baking sheets. Bake 9 to 12 minutes or until edges of cookies are golden brown.
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